Then add your eggs and egg yolk slowly whilst still beating. This helps to stop the mixture from splitting.
Fold your flour into the mixture (think figures of 8!) and the vanilla extract until it’s all combined.
Then divide your mixture equally into your pre-lined tins.
Bake for around 20 minutes, until the tops are golden and soft, but firm, to the touch.
I was feeling like buttercream over double cream so I mixed 280g icing sugar with 140g butter and a tablespoon of milk until all the lumps were gone and it was well mixed.
Let your cakes cool before icing them, otherwise the cream will melt!
Raspberry jam first (obviously!) and then the cream on top.
Sandwich your cakes together!
Dust a little icing sugar on the top to serve.
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And voila, a very simple, but really delicious British classic!